Who wants to cook when the temperature outside is nearly 100 degrees? I certainly don’t want to fire up my stove, so why not whip up a batch of hummus:
- 1 can (large) of chickpeas (save some of the water from the can)
- 1 half lemon (squeeze for lemon juice)
- Salt to taste
- Olive oil (1/2 cup)
- Tahini Paste (2/3 cup)
- 1-2 cloves of garlic
Set up your Cuisinart mixer and add garlic and pulse until the garlic is nicely minced. Next, add your chickpeas (without water) and tahini and get your mixer going on automatic. Add the olive, salt, and lemon juice. If the mixture is too thick, then add some of the chickpea liquid.
NOTE: The key to hummus (as is the case with any recipe) is to constantly taste the mixture!
To: Scordo.com:
Long-time reader, first-time commenting…
Big fan of Scordo.com…
Oh – how you tempt me! This hummus sounds delicious! I have the pita… if only I had a Cuisineart mixer 🙁 Guess its baked beans again…
Sincerely,
TonyB
rachel ray recipes
rachel ray recipes
Recipe: Tuna Niçoise Salad
While flipping through TV channels on a lazy Sunday afternoon I came across an old episode of the classic TV series, “Julia and Jacques Cooking at Home” The series was tapped in Julia’s kitchen in Cambridge and while Julia…
Add some cumin to your Hummus. You can combine all the ingredients in a blender – you can keep all the water from the chick pea can too, but don’t add the tahini yet. Blend it all and pour out. Then add the Tahini. The tahini acts as a a thickener. By adding after it’s poured out of the blender/Cuisinart, it saves you cleaning. The cumin is a staple spice in mid-eastern cooking.
I like to soak the beans overnight with water and a pinch of baking soda (this helps soften the chickpeas while absorbing the water) that way there are no additives and the hummus is creamier and richer. also I garnish with paprika and some curled parsley (Lebanese style)
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